Kerala Chicken Stew
Ingredients:
2 lbs boneless skinless chicken breasts
2 1/2 cups onions, peeled and minced
2 tablespoons grated ginger
2 tablespoons minced garlic
2 tbsp green chilies, seeded and minced
1/2 tsp mustard seeds
2 bay leaves
6 cardamom pods, cracked open
6 cloves
1/4 tsp cinnamon
1/4 tsp black peppercorns
1 tsp ground fennel seed
1/4 tsp turmeric
1 1/2 tsp salt
1 cup carrot, chopped
12 ounces small potatoes, halved
1 can lite coconut milk
2 sprigs curry leaves, stripped (about 25)
1/2 cup frozen peas
Place the chicken in the slow cooker. Heat oil over medium-high heat. Cook onion until soft; add garlic, ginger, and green chilies; and cook one minute. Clear a spot in middle add the mustard seeds and heat until they crackle. Add bay leaf and heat until it turns khaki. Add remaining spices through salt and cook one minute. Add carrots and potatoes and cook 5-10 minutes or until they begin to soften. Add coconut milk and curry leaves, heat through. Pour contents of skillet over chicken. Add the peas. Cook on low at least 4 hours.
